Ingredients:
- 1 red pepper, cut into large pieces
- 1 yellow pepper, cut into large pieces
- 1 zucchini , cut into 1/4 inch think slices
- 1 eggplant , cut into 1/4 inch think slices
Directions:
- Place vegetables in large bowl.
- Add dressing; toss to coat.
- Let stand 20 minutes to marinate, stirring occasionally.
- Remove vegetable mixture from marinade. Reserve marinade for later use.
- Preheat barbecue to medium heat. Place vegetable on grate of barbecue.
- Grill 8 min or until vegetables are crisp tender, turning occasionally.
- Place vegetable mixture in large bowl. Add reserved marinade, toss lightly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.4 Kcal (324 kJ) | ||
| Calories from fat | 3.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.39g | 1% | |
|---|---|---|---|
| Sodium | 183.02mg | 8% | |
| Potassium | 476.33mg | 10% | |
| Total Carbs | 16.34g | 5% | |
| Sugars | 8.63g | 35% | |
| Dietary Fiber | 5.07g | 20% | |
| Protein | 2.27g | 5% | |
| Vitamin C | 128.8mg | 215% | |
| Calcium | 24.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 32.18 Kcal (135 kJ) | ||
| Calories from fat | 1.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.16g | 1% | |
|---|---|---|---|
| Sodium | 76.1mg | 8% | |
| Potassium | 198.04mg | 10% | |
| Total Carbs | 6.8g | 5% | |
| Sugars | 3.59g | 35% | |
| Dietary Fiber | 2.11g | 20% | |
| Protein | 0.94g | 5% | |
| Vitamin C | 53.5mg | 215% | |
| Calcium | 10.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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